More than 150 gastronomic experiences
One of the untouchables on the menu that is not FaBrick Food & More's menu is the sea cappuccino. On Valentine's Day the notebooks written by Adriane Scarpetta to inform about the dishes on offer, this elegant and exquisitely flavored trampantojo is one of the recommended.
Catering is one of the fundamental requirements when holding an event and being excellent is an added value, as it depends on the planning, execution and management of the event.
Sa Porxada de Canyamel is a famous restaurant located a few meters from the tower from which it takes its name. Its flag is the most traditional Mallorcan cuisine, and its star dish is pork, prepared by the fire of oak firewood.
Ses Oliveres reopened its doors to the public on February 3 and will soon incorporate a great novelty: a display case of the fish that arrives daily, so that diners can choose the piece they want.
Tradition dictates that the only companions of the Segovia piglet in its cooking are water and salt, and that it be roasted in a wood oven. Without detracting from the masters of the hometown of this spectacular breed, the restaurant Mesón la Villa de Esporles, can boast of serving this delicacy just in time.
Chefs Esther and Nacho Manzano along with Sandra Manzano as maitre celebrate the opening of Asturias' perimeter closure welcoming the new summer season of their restaurant Casa Marcial, awarded two Michelin stars, three Repsol Suns and 50 Best Discovery.
“And we hope to make it to the century” says Jaume Aguiló, owner and one of the great meat experts in Mallorca...
Jaume Aguiló is the fourth generation of Can Jaume Artesans, mercat de l'Olivar, member of the Union of Users for twenty-five years, and president of Mercat for about a decade. All this time he has seen the market change and adapt. Now, like all its small merchants and craftsmen, he fears that the end of this iconic place will be near.
Rodrigo Vallejo is a young professional that we must include in the list of chefs who cook with a lot of foundation and contribute to make Mallorca a gastronomic paradise, not in vain, as he explains in the interview, his training has taken place together with several great of cookers.
By popular request, this month we will take a look at one of the most contradictory ingredients that exist regarding its quality and aphrodisiac quality: common in Spanish cuisine (and even distinctive of it on many occasions), garlic is a plant that has been as praised as it is vilified when it comes to favoring (or blocking) the passions of Venus ... and without all that glitters being gold, it is true that there are many who ponder its qualities in this and in other fields, with greater or less foundation.
Why not call the act of combining food and wine a conwinetion? Are we not a little tired of so much pairing, of so much culinary marriage, of so much wordiness and fatuousness?
The red shrimp is Mother Nature's spoiled child, this is the only way to explain that today it has not become extinct, after suffering overexploitation since the 1950s.
Located in the central and floral Palma promenade, RAMblaBAR is one of the culinary jewels with which Ramón Andreu, owner of the Tast group, delights patrons and occasional visitors.
We share for the occasion the recipe for "Escaldums de Nadal", from Binissalem, collected from page 198 of the book by A. Tugores.
The chef starts the recipe by advising to store the desired vegetables in the pantry or refrigerator, without cleaning, with roots and stems. If they had any dirt, remove it with a soft paper. This way they will be preserved for much longer.
